Chef John's Baklava recipe
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Ingredients
- 2 ½ cups walnut halves 1 cup shelled pistachios 1 ½ teaspoons ground cinnamon ½ cup unsalted butter, melted 12 sheets phyllo dough, thawed if frozen 1 ½ cups sugar ¾ cup water ¼ cup honey 3 whole cloves ¼ teaspoon vanilla extract 1 ½ teaspoons orange flower water
Nutrition Info
- 466.2 caloriescarbohydrate: 47.4 gcholesterol: 20.3 mgfat: 29.8 gfiber: 3.3 gprotein: 7.5 gsaturatedFat: 7.2 gservingSize: -sodium: 138.4 mgsugar: 32.3 gtransFat: : -unsaturatedFat: : -
Directions Chef John's Baklava
Directions
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Place walnuts, pistachios, and cinnamon in bowl of a food processor. Pulse on and off until mixture is chopped but not too fine.
Brush bottom of 9-inch round baking pan with melted butter. Place one round of phyllo dough in the pan, add a second round of dough. Drip about 1 tablespoon of melted butter over the top. Add 2 more sheets and drizzle with butter. Add 2 more sheets and drip with butter creating 6 layers for the bottom. (While you work keep the phyllo sheets covered with a damp, nearly dry, cotton towel to keep dough from drying out.)
Sprinkle with 1/3 of the nut mixture. Top with a sheet of phyllo and drip with melted butter, repeat with 1 more sheet of filo. Add another 1/3 of the nut mixture.
Place another sheet of phyllo on the nuts, drip with butter. Top with another sheet and drip with butter. Add the remaining nut mixture.
Top with 2 sheets of phyllo, drip with butter. Add 2 more sheets, drip with butter. Top with the last 2 sheets and drizzle generously with the remaining butter. Cover pan with plastic and refrigerate until completely chilled, about 1 hour.
Preheat oven to 350 degrees F (175 degrees C).
Cut baklava into about 12 diamond-shaped pieces approximately the same size.
Bake in preheated oven until browned and crisp, about an hour.
Place sugar, honey, and cloves in a saucepan. Pour in water. Place pan over medium-high heat and whisk to combine. Bring to a boil, remove from heat. Whisk in vanilla and orange blossom water.
After baklava has rested 5 minutes, ladle syrup over the top. Cool down to room temperature before serving.